Ugali, githeri, pilau, chapati and the occasional fry-up all ask different things of a pot. Here is how the three main types of cookware compare.

Stainless steel

Best for: boiling, stews, ugali, big family meals. Stainless steel lasts for years, does not chip, works on gas, electric and induction, and is dishwasher safe. Food can stick if the pot is not hot enough before you add oil, so preheat and be patient.

Non-stick

Best for: eggs, pancakes, chapati and low-oil cooking. Cleaning is quick. Use wooden or silicone spoons and medium heat to protect the coating, and never scrub with steel wool.

Granite-coated

Best for: people who want non-stick convenience with a tougher surface. Granite coatings handle a little more heat and wear than basic non-stick and look handsome on the table.

What size set do you need?

• Singles and couples: four to six pieces cover most meals.
• Families: look for sets with a large pot of 6 litres or more for ugali and stews.
• Hosts: a 12 to 15 piece set with a steamer and frying pan is a whole kitchen in one box.

Care tips

1. Let pots cool before washing to avoid warping.
2. Soak, do not scrape, burnt-on food.
3. Dry stainless steel straight away to avoid water spots.

Compare our cookware and sufuria sets from Edenberg, Tornado (TC), Bosch-style granite and more.